Directions

1. Attach multipurpose blade to KitchenAid®7-Cup food processor. Add flour, butter and salt to work bowl and pulse until mixture resembles coarse crumbs. Add egg and water and pulse until mixture forms a soft dough. Gather dough into a flattened disc. Wrap in plastic wrap and refrigerate 1 hour.
2. Prepare pork filling while dough is chilling. Attach clean multipurpose blade and work bowl to food processor. Add long pepper, garlic, Thai chili, and ginger to work bowl. Pulse to finely chop. Remove from bowl and set aside. Add tomato and puree on low speed. Remove from bowl and set aside. Add pork shoulder and pulse to finely chop. Remove from bowl and set aside.
3. Heat oil in a wok or large skillet over medium heat. Add chopped pork, Sichuan powder and salt. Increase heat to high and fry until browned and slightly crispy. Add chopped chili mixture and cook 1 to 2 minutes. Add pureed tomatoes and sugar, and cook until sauce has reduced and thickened. Remove from heat and cool.